Beetroot Hummus Wraps


  • Gluten Free

  • Dairy Free

  • Vegan Friendly

Makes approx. 500g Hummus


Beet Hummus

1 600g jar of chickpeas or 2 tins drained and rinsed

2 medium cooked beetroot

150g tahini

60ml extra virgin olive oil

1 garlic clove crushed

Juice 1 lemon

1 tsp ground cumin

1 tsp sea salt

Grind freshly ground black pepper

Water to loosen


To serve

1 packet BFree Quinoa and Chia seed wraps

Mixed salad leaves

Small handful mint leaves

2 tbs sesame seeds

2 avocados

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In a food processor add all the ingredients to make the Beet Hummus, except the water. Blitz to a puree.


Taste for seasoning, add more lemon, cumin, tahini, salt or pepper if desired. If your hummus feels a little thick, add a few splashes of water until you get the desired consistency.


Warm your wraps per packet instructions.


Spread generously with hummus, sprinkle with sesame seeds, top with avocado slices, mixed salad leaves and a few mint leaves. Wrap up and enjoy!


There will be left over hummus for you to enjoy, it will keep well in a sealed container in the fridge for 5 days.

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